Best 8 Tassajaras Flaky Biscuits Recipes

TASSAJARA'S FLAKY BISCUITS

Steps:

• Preheat the oven to 450 degrees. Combine flours, baking powder and salt. Cut butter or margarine into dry ingredients with a pastry cutter or two knives, or rub gently between hands until pea-size pieces are formed.
• Make a well in the center and add the eggs and milk. Beat the eggs and milk with a fork until smooth. Continue stirring with the fork, gradually incorporating flour until it is all moistened.
• On a floured board, knead the dough just enough to bring it together. Roll the dough into a rectangle 1/2-inch thick. Fold in thirds. Turn the dough a quarter-turn and repeat, rolling and folding. Repeat once more. (The rolling and folding make a flakier biscuit.)
• Roll out the dough again to a 1/2-inch thickness. Cut into rounds with a floured cutter or glass. Place on an ungreased cookie sheet and bake at 450 degrees for 8 to 10 minutes, until the bottoms are lightly browned and the tops slightly golden. Do not overbake.

FLUFFY BISCUITS

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

FLAKY BUTTERY BISCUITS

Steps:

• Preheat the oven to 450 degrees. Butter or line a baking sheet.
• In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
• For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

CHEDDAR-THYME FLAKY BISCUITS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
• Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
• Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.

EXTRA-FLAKY SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450° (500° if using a convection oven).
• Line a large baking sheet with parchment paper.
• In bowl, combine flour, cream of tartar, baking soda and salt.
• Cut cold butter or shortening into dry ingredients with a pastry blender.
• (Mixture will resemble coarse crumbs, with no large chunks of butter.) If butter gets very soft at this point, refrigerate mixture for 20 minutes.
• Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
• Dough should be soft and moist; add remaining 1/4 cup as needed.
• Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
• Roll or pat dough into a 14-by-10-inch rectangle.
• With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
• Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
• Turn dough so short side faces you.
• Pat into a 9-by-12-inch rectangle.
• In same manner, spread again with 3 tablespoons soft butter and fold letter style.
• Turn once more in the same manner.
• Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
• Work quickly and gently so as not to overwork dough.
• Pat dough into rectangle 3/4-inch thick on floured surface.
• Cut into squares with a sharp chef's knife.
• Place on pan, 1 inch apart.
• Lightly brush tops with melted butter.
• Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
• Serve hot, warm or room temperature.

LIGHT AND FLAKY BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Whisk milk and egg together.
• Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.
• Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.
• Bake in the preheated oven until golden brown, about 12 minutes.

FLAKY BISCUITS

Steps:

• Place a rack in the center of your oven, Pre heat oven to 450 degrees F.
• Mix first dry ingredients in a large bowl or in the food processor fitted with steel blade.
• Add cold butter and shortening; with your fingertips or a pastry blender (or in the food processor), mix or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal.
• If using a food processor, transfer mixture to a large bowl.
• Stir in milk with a rubber spatula or fork until dry ingredients are just moistened.
• Let dough rest for 1 minute, then dump it on a floured work surface.
• Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick.
• With a knife cut rectangle three times across and five times down to form 15, 2"x2" rectangular biscuits.
• Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk.
• Bake until biscuits are lightly browned, 10 to 12 minutes.
• Serve immediately.
• Cool left overs, wrap with plastic wrap and freeze as soon as possible.
• NOTE.
• There's two things to remember when making biscuits.
• -Keepthings cold so the butter does not melt.
• The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like.
• If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on.
• -Workfast and gently.
• Only mix as much as necessary to do the job.
• Over working dough develops gluten.

FLAKIEST BISCUITS BY ANGIE THOMAS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• Using your hands or a pastry cutter, incorporate the butter into the dry ingredients, leaving large chunks.
• Fold in the buttermilk until a thick dough forms.
• Lightly flour a clean surface and dump the dough onto it. Bring the dough together until it comes together in one large piece.
• Roll out with a rolling pin to about 1 ½-2 inches (4-5 cm) thick. Using a biscuit cutter or small glass, cut out 2-3-inch (5-7 cm) rounds and place them on the prepared baking sheet. It's okay if the biscuits are touching.
• Bake for 18-20 minutes, or until golden brown.
• Brush the biscuits with melted butter.
• Serve as desired.
• Enjoy!